Tuesday, September 7, 2010

Crescent Bear Claws

I have dying to make this recipe every since I saw it and finally got it done.  It was a fun way to use crescent rolls.  They also were really tasty!! There are quite a few steps but it comes together pretty easy. I doubled the recipe, because I couldn't see going to all the work for only 6 bear claws and the fact that would only be one claw per family member!!
Crescent Bear Claws
adapted from Phillsbury
Filling:
1 egg
2 Tablespoons milk
1 cup plain breadcrumbs
2 Tablespoons white sugar
2 Tablespoons butter, melted
1/4 cup water
2 teaspoons vanilla

Glaze:
1/4 cup white sugar
2 Tablespoons water
2 1/2 teaspoons light corn syrup

Rolls:
1 can (8 oz.) refrigerated crescent dinner rolls or crescent seamless dough sheet

Icing:
1/2 cup powdered sugar
1 teaspoon butter
2 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 375 degrees. Line cookie sheet with wax paper. In a medium bowl ,beat the egg slightly with a wire wisk. Place half of the egg (about 1 1/2 Tablespoon) in a small bowl or cup. Beat in the milk until blended and set aside. To remaining egg stir in the remaining filling ingredients until well blended.

In a small saucepan mix the glaze ingredients. Heat to boiling. Boil for 1 minute. Remove from heat; cool while making rolls.

On a lightly floured surface, unroll dough (if using crescents, pinch seams to seal).
Spoon filling into strip down the center 1/3 of the dough.
Fold 1/3 dough over filling.
Fold filled-topped section over the last 1/3 of dough so seam is on the bottom of folded dough.
With hand, gently flatten 1 inch wide strip of dough along one long side of folded dough.
Cut folded dough into 6 pastries.
Along flattened edge of each pastry, cut 1 inch long cuts about 1/2 inch apart. Spread cuts slightly to form a claw. I tucked the side edges of each claw under to the bottom.
Lightly brush egg-milk issue over each claw. Place on cookie sheet.
Bake 15-18 minutes or unitl golden brown. Remove to cooling rack and cool 5 minutes.
Drizzled cooled glaze over each pastry;
In another small bowl mix icing ingredients until smooth. If icing is too thick, adding a little milk at a time. If too thin add a little more sugar until desired consistency.  Drizzle icing over cooled claws.
YUM!!
*The filling was good.  It was more bread like.  Next time I am going to add fruit filling instead.
Now the winner of a year subscription to Better Homes and Gardens: Haupi! Congratulations!!

15 comments:

  1. Oh! MY! I will definitely do this one! Looks so tasty! Thanks for sharing!
    ~Dorcas
    http://4sweetangels.blogspot.com/

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  2. Oh yummy, those look delicious!!!! They look well worth the effort!!

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  3. What an interesting filling. I think I agree with you...I would add fruit or a cinnamon sugar or something instead. Those look really cute!

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  4. WOW! These look delicious! And so cool! I'm for sure going to make these. But you're right, 6? Never enough!

    www.makingmemorieswithyourkids.blogspot.com

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  5. You are so stinkin' clever! This recipe looks delish. I'll have to bake a batch for school lunches.

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  6. Yum -- those look so delicious and so cute too...ususally Bear Claws don't look like Bear Claws to me, but yours do. Joni

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  7. These look so delicious! Very creative use for crescent rolls, which I love!

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  8. I've always wanted to know how to make these - it's a crescent rolls wrap and the bread crumbs as part of the filler - which is why you need a glaze and icing...I'm loving this one. It's as easy as pie. Great recipe.

    Thank you, I won the Better Homes & Garden subscription...I just sent you my address.

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  9. THese look amazing! So making these with the kids.

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  10. These look so good! I never thought to make bear claws before. I'm impressed with how pretty yours turned out :)

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  11. Looks fantastic and I really like the idea of fruit filling. Yum! This would be great for a holiday breakfast.

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  12. i made this today =) i loved it!!! i did make a few changes, just to suit my taste. i added some cinnamon and brown sugar to the filling, as well as 1 1/2 more tsp. vanilla, and i double the filling recipe. i also added some vanilla to the icing. i've made a similar icing using almond extract and it add a little something extra too. i also make my own crescent rolls, that are a bit sweeter than the store bought ones. i absolutely love this recipe! i can't wait to do more and freeze some to indulge in later =) i love your recipes! if you want the crescent roll recipe it's on my blog, that might help so they don't taste as bready. (i noticed you commented on it =) )

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  13. OMGosh I'm so excited!!! I have 2 containers of cresent rolls in my frig calling for me to do something special with them....now I know what I will do! Thanks Tiffanee! :-)

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  14. Saw this link from Finding Joy in My Kitchen's Friday Favorites...this looks absolutely amazing!

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